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Simmer half a pint of milk with black pepper, fish stock, skin and bones for 20 minutes. Skim and remove the skin and bones, then strain through a chinois. Bring the liquor back to a gentle simmer. Add cubes of smoked cod, smoked haddock, cod fillet and salmon fillet, simmering in the liquor for 5 minutes with a splash of double cream, knob of butter and a glug of sherry. Drain and put the fish into an ovenproof dish. Skim and strain the liquor again.

Fry a chopped shallot or onion with sliced mushrooms and chopped celery in butter, Add paprika and ground white pepper and cook until the onion is transparent but not browned

Reduce the remaining liquor a little, then add to the fried onion/celery/mushrooms and thicken with more cream (and some cornflour if necessary). Add chopped parsley, then pour the sauce over the fish. Top with dill weed.

Mash some boiled potatoes with roughly-chopped steamed parsnips and carrots. Add cream, sea salt, butter and pepper. Dot the mash on top of the fish, leaving the surface ragged and rough. Bake at 200-220C until bubbling and browned on top.

Beef sirloin leftovers, cut into batons and fried in duck fat until browned. Sauce of onions, caramelised then cooked down with chopped chestnut mushrooms and chopped rosemary for 15 mins. Added splash of sherry and a glug of white wine, reduced and then added rich beef stock and crushed white pepper. Thickened with a little leftover mashed potato.

Separately, mix the cream cheese with a little milk, crumble in the feta and mix to make a lumpy paste. Half-fill each hole of a muffin tin with the muffin mix, add a teaspoon of the feta mix, then top up with muffin mix. Sprinkle a few pumpkin seeds and sunflower kernels on top. Bake 20 mins at 170C, cooling in the tin.

Cream the butter and sugar, beat in the egg, salt, peppers and orange zest, then mix in the flour and chopped nuts. Add milk if required to loosen mix if it is too dry. Form into flat discs (this makes two 8 inch tarts) and press into a lined loose-bottomed flan dish or spring cake tin. Glaze with eggwash mixed with a little milk. Bake for 15 mins at 180C until golden. Allow to cool thoroughly in the tin.

.Melt 375g of good quality 70% chocolate in a bain-marie with 60g of butter and 30g of honey. Beat in about 400ml of double cream or whipping cream. Using a palette knife, fill the flan dishes and make the surface smooth and flat. Leave to cool for 20 minutes in the fridge. Grate chocolate (dark, milk or white) evenly over the tart using a fine microplane. Chill for at least 4 hours. Cut using a hot knife.

Served with ripe sweet grapes, a piece of candied orange peel, ice cream, blueberries and cream – should have had pomegranate as well…

Inspired by a recipe from Great British Chefs. Smoked cod, hot-smoked salmon, chopped spring onions, finely-chopped chilli, paprika, black pepper, sea salt and chopped anchovy fillets, formed into patties and tossed in rice flour, fried until golden, then baked for ten minutes at 200C. Served on a bed of leeks simmered in fish stock, butter and white wine until just softening, then added cream and black pepper and simmered to thicken a little. Few button mushrooms browned in butter to finish.

Ground cumin, coriander, paprika, black pepper and turmeric, with cumin seeds, mustard seed and black onion seeds, roasted in a heavy pan then fried in oil for a minute. Sliced onions and red peppers, fried until soft in the curried oil. Smoked pork cubes and butter beans added, freidd for a couple of minutes, then added pork stock. Simmered for 20 minutes until thickened. Finished with a few chopped fresh French beans